Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This cranberry sauce has hints of orange, cinnamon and cloves. Apples and raisins give the sauce sweetness and texture. We like to can 8 oz. jars of this delicious condiment a few weeks before Thanksgiving to send to far-away family and friends!
I couldn't resist canning plum pie filling! Now all I need to do is open jar, dump in shell and bake! I made with yellow plums, but you can use purple too. FYI a bit much sugar, BUT I use it as simple syrup...
After spending countless hours this summer/early fall processing pounds and pounds of peaches and tomatoes, plums and jam, pickles and chutneys… I learned a few things.
Although I eat a vegetarian diet more often than not, beef jerky is something that deeply appeals to me and satisfies my inner pioneer. Making beef jerky brings Pa Ingalls and his smokehouse right into my kitchen.
Demystifying tomato canning! What you need, don't need and shouldn't do. Includes description of PH, acids, etc. (Also times/temps for pressure canning). Plus fun list of unconventional canning tips!
Why not have bourbon peaches for breakfast? Includes DIY instructions for peeling and canning peaches plus links to canning resource site... and a special tip re: peach-pits and infusing alcohol.
